| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bar cookies, Picture | 24 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Cranberries |
| 1 | c | Pitted dates; chopped |
| 2 | tb | Water |
| 1 | ts | Vanilla extract |
| 1 | c | All-purpose flour |
| 1 | c | Quick-cooking oats |
| 2/3 | c | Brown sugar; packed |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Baking soda |
| 1/2 | c | Butter or margarine; melted |
| Orange Icing; recipe follows |
INSTRUCTIONS
1. For Filling, combine cranberries, dates, and water in a medium saucepan. Cook, covered, over low heat for 12 minutes or till cranberries pop, stirring frequently. Stir in vanilla. Cool slightly. 2. For Crust, stir together flour, oats, brown sugar, cinnamon, and baking soda in a mixing bowl. Stir in melted butter or margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into the bottom of an ungreased 9 x 9 x 2-inch baking pan. Bake in a 350 degree oven for 12 minutes. 3. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture, lightly pressing oat mixture into filling. Bake for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Drizzle with Orange Icing. Cut into bars. 4. Orange Icing: Combine 1/2 cup sifted powdered sugar and 1/2 teaspoon finely shredded orange peel in a small bowl. Stir in 1 to 2 teaspoons orange juice till icing is of drizzling consistency. NOTES : Pop a bag of cranberries into the freezer so you can bake up a batch of these bars even after cranberry season ends. Recipe by: Better Homes Christmas Cookies 1997 Posted to recipelu-digest by "Marie Smith" <craftee@sprynet.com> on Feb 6, 1998
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